High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread
In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batters were treated at pressures from 200 to 600 MPa a...
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| Veröffentlicht in: | European food research & technology 2010-09, Vol.231 (5), p.711-717 |
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| creator | Vallons, Katleen J. R Ryan, Liam A. M Koehler, Peter Arendt, Elke K |
| description | In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batters were treated at pressures from 200 to 600 MPa at 20 °C, and the microstructure was investigated using scanning electron microscopy. Furthermore, the rheological properties of the control and pressure-treated batters were determined. The results revealed weakening of the batter structure at pressures ≤300 MPa. Addition of a blocker of free thiol groups indicated that protein depolymerization played a role in this strength decrease. At pressures >300 MPa, the batter consistency increased, mainly due to pressure-induced gelatinization of starch. Furthermore, freeze-dried sorghum batters treated at 200 MPa (weakest batter) and at 600 MPa (strongest batter) were added to a sorghum bread recipe, replacing 2 and 10% of untreated sorghum flour. The results showed a delayed staling for breads containing 2% of sorghum treated at 600 MPa. However, adding 10% resulted in a low specific volume and poor bread quality. The quality of breads containing different amounts of sorghum treated at 200 MPa was not significantly different from the control bread. |
| doi_str_mv | 10.1007/s00217-010-1316-5 |
| format | Article |
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R ; Ryan, Liam A. M ; Koehler, Peter ; Arendt, Elke K</creator><creatorcontrib>Vallons, Katleen J. R ; Ryan, Liam A. M ; Koehler, Peter ; Arendt, Elke K</creatorcontrib><description>In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batters were treated at pressures from 200 to 600 MPa at 20 °C, and the microstructure was investigated using scanning electron microscopy. Furthermore, the rheological properties of the control and pressure-treated batters were determined. The results revealed weakening of the batter structure at pressures ≤300 MPa. Addition of a blocker of free thiol groups indicated that protein depolymerization played a role in this strength decrease. At pressures >300 MPa, the batter consistency increased, mainly due to pressure-induced gelatinization of starch. Furthermore, freeze-dried sorghum batters treated at 200 MPa (weakest batter) and at 600 MPa (strongest batter) were added to a sorghum bread recipe, replacing 2 and 10% of untreated sorghum flour. The results showed a delayed staling for breads containing 2% of sorghum treated at 600 MPa. However, adding 10% resulted in a low specific volume and poor bread quality. The quality of breads containing different amounts of sorghum treated at 200 MPa was not significantly different from the control bread.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-010-1316-5</identifier><language>eng</language><publisher>Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag</publisher><subject>Agriculture ; Analytical Chemistry ; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts ; Biological and medical sciences ; Biotechnology ; Bread ; breads ; Celiac disease ; Cereal and baking product industries ; Cereals ; Chemistry ; Chemistry and Materials Science ; Electron microscopes ; Flour ; Food ; Food industries ; Food Science ; Forestry ; Fundamental and applied biological sciences. Psychology ; Gluten ; Gluten-free ; High pressure ; Original Paper ; Proteins ; Rheology ; Rice ; Scanning electron microscopy ; Sorghum ; Sorghum (Poaceae) ; Studies ; Viscoelasticity</subject><ispartof>European food research & technology, 2010-09, Vol.231 (5), p.711-717</ispartof><rights>Springer-Verlag 2010</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c369t-ce4303439a544a5785060fc95a91daf0f391457dc880f1fd29e717c179c37aeb3</citedby><cites>FETCH-LOGICAL-c369t-ce4303439a544a5785060fc95a91daf0f391457dc880f1fd29e717c179c37aeb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00217-010-1316-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00217-010-1316-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27929,27930,41493,42562,51324</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23187194$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Vallons, Katleen J. R</creatorcontrib><creatorcontrib>Ryan, Liam A. M</creatorcontrib><creatorcontrib>Koehler, Peter</creatorcontrib><creatorcontrib>Arendt, Elke K</creatorcontrib><title>High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batters were treated at pressures from 200 to 600 MPa at 20 °C, and the microstructure was investigated using scanning electron microscopy. Furthermore, the rheological properties of the control and pressure-treated batters were determined. The results revealed weakening of the batter structure at pressures ≤300 MPa. Addition of a blocker of free thiol groups indicated that protein depolymerization played a role in this strength decrease. At pressures >300 MPa, the batter consistency increased, mainly due to pressure-induced gelatinization of starch. Furthermore, freeze-dried sorghum batters treated at 200 MPa (weakest batter) and at 600 MPa (strongest batter) were added to a sorghum bread recipe, replacing 2 and 10% of untreated sorghum flour. The results showed a delayed staling for breads containing 2% of sorghum treated at 600 MPa. However, adding 10% resulted in a low specific volume and poor bread quality. The quality of breads containing different amounts of sorghum treated at 200 MPa was not significantly different from the control bread.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</subject><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Bread</subject><subject>breads</subject><subject>Celiac disease</subject><subject>Cereal and baking product industries</subject><subject>Cereals</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Electron microscopes</subject><subject>Flour</subject><subject>Food</subject><subject>Food industries</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gluten</subject><subject>Gluten-free</subject><subject>High pressure</subject><subject>Original Paper</subject><subject>Proteins</subject><subject>Rheology</subject><subject>Rice</subject><subject>Scanning electron microscopy</subject><subject>Sorghum</subject><subject>Sorghum (Poaceae)</subject><subject>Studies</subject><subject>Viscoelasticity</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kEFLxDAQhYMoqKs_wJNB8FidaZKmOYqoKwge1HMY06RbWVtN2oP_3qyV9eZpZnjzPh6PsROECwTQlwmgRF0AQoECq0LtsAOUoi5KUavd7a71PjtM6Q1AmQrlAaNl1674R_QpTdEXY_Q0-oanIbar6Z2H9TBFTokTD1Pvxm7oac27vo2-6Xw_5pWPK58BQzP9yHwIW_drpjVHbC_QOvnj37lgL7c3z9fL4uHx7v766qFwojJj4bwUIKQwpKQkpWsFFQRnFBlsKEAQBqXSjatrCBia0niN2qE2Tmjyr2LBzmZuzvI5-TTat5w9x01Wy0rWqDJ9wXB-cnFIKfpgP2L3TvHLIthNkXYu0sLmzkValT3nv2BKjtYhUu-6tDWWAmuNZsMu57-Upb718S_Af_DT2RRosNTGDH55KgEFZGruQIlvfmOMLQ</recordid><startdate>20100901</startdate><enddate>20100901</enddate><creator>Vallons, Katleen J. 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R</au><au>Ryan, Liam A. M</au><au>Koehler, Peter</au><au>Arendt, Elke K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2010-09-01</date><risdate>2010</risdate><volume>231</volume><issue>5</issue><spage>711</spage><epage>717</epage><pages>711-717</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>In this study, the application of high-pressure processing of sorghum batters was investigated in order to evaluate the potential of pressure-treated sorghum as a gluten replacement in the production of sorghum breads. For this purpose, sorghum batters were treated at pressures from 200 to 600 MPa at 20 °C, and the microstructure was investigated using scanning electron microscopy. Furthermore, the rheological properties of the control and pressure-treated batters were determined. The results revealed weakening of the batter structure at pressures ≤300 MPa. Addition of a blocker of free thiol groups indicated that protein depolymerization played a role in this strength decrease. At pressures >300 MPa, the batter consistency increased, mainly due to pressure-induced gelatinization of starch. Furthermore, freeze-dried sorghum batters treated at 200 MPa (weakest batter) and at 600 MPa (strongest batter) were added to a sorghum bread recipe, replacing 2 and 10% of untreated sorghum flour. The results showed a delayed staling for breads containing 2% of sorghum treated at 600 MPa. However, adding 10% resulted in a low specific volume and poor bread quality. The quality of breads containing different amounts of sorghum treated at 200 MPa was not significantly different from the control bread.</abstract><cop>Berlin/Heidelberg</cop><pub>Berlin/Heidelberg : Springer-Verlag</pub><doi>10.1007/s00217-010-1316-5</doi><tpages>7</tpages></addata></record> |
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| subjects | Agriculture Analytical Chemistry Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences Biotechnology Bread breads Celiac disease Cereal and baking product industries Cereals Chemistry Chemistry and Materials Science Electron microscopes Flour Food Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology Gluten Gluten-free High pressure Original Paper Proteins Rheology Rice Scanning electron microscopy Sorghum Sorghum (Poaceae) Studies Viscoelasticity |
| title | High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread |
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